WOW! I am scandalized!!! I think the photography makes it look sweet and romantic, but in real-life, I think most people would be wondering where in the hell the icing is! And I would charge my base price.

I like the idea of keeping the cake wrapped until just before service , I would also brush those edges with a little sugar syrup before I wrapped it , that should give a little more shelf life unwrapped .

AIs it possible that this cake is actually made from a brownie mixture? That being said if it is the outside should be crunchy but the inside super moist and delicious. :D
I too would charge what you usually charge per serving.

AI know we all love being paid a fair wage etc etc so I I would charge less. No sugarpaste, no rolling out, no borders, no sugarcraft.

Not significantly less, but I would take off the time and sugarpaste, and add the time to set up and stack at the venue. And these are popular here, magazines, brides and guests love them but decorators, not so much.

To each his own. Sounds like they want two cakes so I am assuming the other cake will have icing. The icing cake will probably be eaten much quicker than the non icing cake. Most people love butter cream cakes. At least, I know I do. The non icing cake shown does at least have some type of filling in between the layers. The saran wrap is a very good idea for cake not to dry out prior to putting cake out. As long as the bride is happy that is all that really counts!!!

No reason that cake should go stale. If you have a good moisture-rich chocolate cake recipe then it should be just fine. it would be helpful to keep the tiers wrapped with a plastic wrap or those firmer clear plastic sheets (not sure exactly what to call them). but it should be just fine. i'd brush the outsides with a simple syrup just to give a little extra moisture barrier for the few hours it will sit out before it gets served, but it'll be fine. I personally like this rustic look. its different :) i'd charge the same base as any other cake, bc thats what a price per serving is. a base. it can't go any lower and if the bride wants no outer buttercream then thats her decision :)

I'm amazed by the amount of people who think the cake will go stale. My mother makes cakes all the time with just a little bit of powdered sugar on them. Keeps them in a glass cake stand on the counter. Cake is good for a few days....if it lasts that long:)

The glass dome at your mom's house IS covering the cake, similar to what icing or saran wrap would be doing. Any cake left sitting out for several hours is going to be crustier (some types of cakes more/faster than others) than fresh cake or cake that has been covered.

AThe reason I would still charge my base price is because I don't want to become the cheap cake with no icing on it lady, once word gets around you can get a naked cake for hardly nothing. And, I need to make a certain amount of money each time I turn my oven on, to keep up with the bills.

I love the simplistic look to this cake. Even though it looks simplistic to make it look good naked will be a task so please make sure you charge atleast base. To make the icing perfect, the torting like K8 said, everything about this cake looks simple but a person off the street could not create that look easily... I think this will be a beautiful cake, please post pics when you do get it done.

Actually I think that the beauty of this cake is that it's NOT perfect. The torted layers are not done with an agbay, they are not perfectly aligned, the frosting has different thicknesses, the top bit of the middle tier looks a bit "overdone"...but I'd still charge my standard rate, no discount just because someone doesn't like icing on the outside.